Tostones (Twice-Fried Plantains)

Tostones with green mayo for the perfect snack.

Tostones (Twice-Fried Plantains)

Tender, crispy twice-fried plantains topped with spicy shrimp and mouthwatering pineapple guacamole are the perfect appetizer. Tasty ingredients come together to create an incredible explosion of flavor.

Makes 10-15 tostones

Course Snack

Cuisine Puerto Rican

Diet Gluten Free

Prep Time 25

Cook Time 15

Total Time 40

Servings

Calories 364kcal

Author Imma

Ingredients

Tostones

2-3 green plantains
salt or garlic salt to taste
freshly ground black pepper to taste
oil for deep-frying

Pineapple Guacamole

2 large avocados, cut in half and pits removed
¾ cup (130g) diced pineapple (or an 8-ounce can crushed pineapple, drained)
1 clove garlic, minced
¼ cup (55-60g) minced jalapeños (optional)
¼ cup (30g) minced red onion
½ lime or lemon, juiced
¼ cup (24g) chopped cilantro
¼ teaspoon (1g) cumin (optional)
salt to taste
1-2 pounds (450-900g) shrimp (I used extra large, 21-25 count)
1 tablespoon (15ml) olive oil (optional)

Instructions

Tostones

Peel and cut the plantains into 4-5 thick, round slices.
Pour vegetable oil into a large saucepan until it's at least 3 inches (or about 5 cm) deep. Heat on medium until the oil is 375℉ (190℃).
Gently drop the plantain slices into the oil in batches to avoid overcrowding the pan.
Fry for a few minutes until lightly browned and cooked through (3-4 minutes on each side).
Using a large slotted spoon or something similar, remove the plantain slices from the oil to flatten them. Leave the oil on the heat because the tostones are going back in for the second fry.
Place a tostón on a cutting board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Repeat with the remaining slices.
Fry the flattened pieces in the 375°F (190℃) oil, turning them occasionally, for 2-3 minutes or until golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic salt and pepper.

Pineapple Guacamole

Scoop the avocado into a bowl. Mash it with a fork until you have a smooth and chunky texture.
Drain the diced pineapple (or canned crushed pineapple) and add it to the avocado.
Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, and salt, and mix gently. Set aside.

Shrimp

Generously season the shrimp with Creole seasoning or your favorite seasoning. Heat about two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet.
Sauté for about 5 minutes, and set them aside.
Top tostones with a spoonful of pineapple guacamole and shrimp, and serve.

Notes

If you don't have a digital kitchen thermometer, you can test the heat by carefully placing a tiny bit of plantain into the oil. If it bubbles immediately, you're good to add your tostones.
The perfect way to flatten the plantains is by using a tostonera (specifically designed to flatten tostones), but a meat mallet, the bottom of a heavy plate, bottle, or skillet will work. I used a measuring cup.
Cook the tostones in batches, so you don't overcrowd the pan.
Cover your plantain slices with water and a bit of lime juice to keep them from turning brown if it's going to be a while before you get around to frying them.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition